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Orange and Soy Braised Pork Ribs

This marinade is an absolute keeper! Most of the effort is marinating the ribs 24 hours earlier for really tender and flavorful ribs. We use Tropicana “Trop 50” Orange juice in this recipe, because it’s always in the fridge and along with Splenda Brown Sugar mix makes the sauce a few less carbs. If using regular brown sugar double the amount called for in the recipe and adjust CHO.
Course Main Course
Cuisine Asian
Keyword Orange, Soy

Ingredients

Marinade:

  • 1 TBSP (10 gr) fresh ginger 2 CHO
  • ¼ tsp. garlic minced 0 CHO
  • ¼ cup Tropicana “Trop 50/50” orange juice 3.25 CHO
  • Zest of 1/2 orange (7 gr) 0 CHO
  • ½ tsp. red chili flakes optional 0 CHO
  • ¼ cup GFree Tamari Soy Sauce (1 CHO/TBSP) 4 CHO
  • 2 TBSP (30 gr) Splenda Brown Sugar Mix 24 CHO
  • 1- cup beer gluten free 8 CHO
  • 3 lbs. pork back ribs 2 racks 0 CHO

TOTAL CHO 41.25 CHO

  • TOTAL 405 GR 1.5 CUPS BEFORE COOKED
  • TOTAL 370 GR AFTER MARINATING BEFORE COOKED
  • TOTAL 307 GR SAUCE SKIMMED OF FAT AFTER FREEZER
  • TOTAL 110 GR ALMOST ½ CUP AFTER STRAINED AND BOILED

41.25 DIVIDED BY 110 GRAMS = .375 CHO/GRAM

  • 1 TBSP = 15 GRAMS (.375 CHO x 15 GRAMS) 5.632 CHO/TBSP
  • ¼ CUP = 4 TBSP (5.62 CHO x 4) 22.48 CHO/1/4 CUP

Instructions

  1. Cut racks in thirds and marinate, refrigerated for 24 hours with all ingredients in 2 zip lock freezer bags. Marinade makes just over 1.5 cups, divide equally with ribs in Ziplock bags.

  2. If you have time before baking the ribs; put them on a hot barbecue for a couple minutes and then place in oven proof roasting pan overlapping ribs as little as possible.  Add marinade.  Bake with lid or tin foil for 1.5 hours at 350. Remove ribs and pour marinade into small saucepan and place sauce in freezer for 15 minutes to cool.  The fat will rise to the top and and help you skim it off.

  3.  Remove marinade from freezer and skim any fat from the top. Strain marinade in sieve to remove any bits. Return ribs to roasting pan and bake for 20 minutes at 350 or crisp up on the barbeque for a few minutes.

  4. Bring marinade to a boil, turn down heat and reduce by 2/3.  You should have about 1/2 cup sauce remaining.  This will take approximately 10 minutes.  Season with salt and pepper if desired.  Serve with rice and thinly sliced oranges.

  5. *The size of the roasting pan and tight-fitting lid or tin foil is critical to the sauce. If the pan is too big the sauce will boil out and while the flavor of ribs is just as good, there will be no sauce, so we use a lasagna style pan.
  6. The amount of remaining “sauce” will depend on the ribs, tight fit of the lid or tin foil and boiling time.